Classic New Orleans Doberge Cake Recipe with Step Wise Guide

Are you ready to dive into the world of New Orleans’ most beloved dessert? This Doberge cake recipe will guide you through creating a multi-layered masterpiece that’s sure to impress. With its alternating layers of tender cake and rich pudding, all wrapped in a smooth buttercream and glossy ganache, this cake is a true showstopper. Let’s get baking.

Prep Time

Total Time: 4 hours

Prep Time: 1 hour

Cook Time: 45 minutes

Chill Time: 2 hours 15 minutes

Ingredients For Doberge Cake Recipe

This Doberge Cake Recipe requires several components. Each part contributes to the cake’s unique flavor and texture. Let’s break down the ingredients for each component:

For The Cake Layers

All-purpose flour: Provides structure to the cake layers.

Granulated sugar: Sweetens the cake and helps with moisture retention.

Unsalted butter: Adds richness and flavor to the cake.

Eggs: Bind ingredients and provide structure.

Milk: Adds moisture and helps create a tender crumb.

Baking powder: Leavening agent for a light texture.

Vanilla extract: Enhances the overall flavor of the cake.

For The Chocolate Pudding Filling

Granulated sugar: Sweetens the pudding.

Cocoa powder: Provides rich chocolate flavor.

Cornstarch: Thickens the pudding.

Milk: Forms the base of the pudding.

Egg yolks: Add richness and help thicken the pudding.

Unsalted butter: Adds creaminess and shine to the pudding.

Vanilla extract: Enhances the chocolate flavor.

For The Vanilla Buttercream Frosting

Unsalted butter: Forms the base of the frosting.

Powdered sugar: Sweetens and provides structure to the frosting.

Vanilla extract: Adds flavor to the buttercream.

Heavy cream: Helps achieve a smooth, spreadable consistency.

For The Chocolate Ganache

Semi-sweet chocolate chips: Provide rich chocolate flavor.

Heavy cream: Creates a smooth, pourable consistency.

How To Make Doberge Cake Recipe

Creating this Doberge cake recipe involves several steps. Each component requires careful preparation to achieve the perfect texture and flavor. Let’s go through each step:

Preparing The Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and line 6-8 cake pans with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
3. Add eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour and baking powder.
5. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
6. Stir in the vanilla extract until just combined.
7. Divide the batter evenly among the prepared cake pans.
8. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow cakes to cool in pans for 5 minutes, then transfer to wire racks to cool completely.

Making The Chocolate Pudding Filling

1. In a medium saucepan, whisk together sugar, cocoa powder, and cornstarch.
2. Gradually whisk in the milk until smooth.
3. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
4. In a separate bowl, whisk the egg yolks. Slowly add about 1/2 cup of the hot mixture to the yolks, whisking constantly.
5. Pour the tempered yolks back into the saucepan, whisking constantly.
6. Cook for 2 more minutes, stirring constantly.
7. Remove from heat and stir in butter and vanilla extract.
8. Transfer to a bowl and cover with plastic wrap, pressing it directly onto the surface of the pudding.
9. Refrigerate until completely cool, at least 2 hours.

Whipping Up The Vanilla Buttercream Frosting

1. In a large bowl, beat the softened butter until creamy.
2. Gradually add the powdered sugar, mixing well after each addition.
3. Add the vanilla extract and 2 tablespoons of heavy cream.
4. Beat until light and fluffy, about 3-5 minutes. If needed, add more cream to achieve the desired consistency.

Creating The Chocolate Ganache

1. Place chocolate chips in a heatproof bowl.
2. Heat heavy cream in a small saucepan until it just begins to simmer.
3. Pour the hot cream over the chocolate chips and let sit for 5 minutes.
4. Stir until smooth and glossy. Let cool slightly before using.

Assembling Your Doberge Cake

1. Place the first cake layer on a serving plate.
2. Spread a thin layer of chocolate pudding on top, about 1/4 inch thick.
3. Repeat with remaining layers and pudding, ending with a cake layer on top.
4. Chill the cake for 30 minutes to set the layers.
5. Frost the entire cake with the vanilla buttercream.
6. Chill for another 15 minutes to set the frosting.
7. Pour the slightly cooled ganache over the top of the cake, allowing it to drip down the sides.
8. Refrigerate the cake for at least 2 hours before serving to allow all the flavors to meld together.

History Of The Doberge Cake Recipe

The Doberge Cake Recipe originated in New Orleans in the 1930s. Baker Beulah Ledner created it as a local adaptation of the Hungarian Dobos torte. She sold her recipe and bakery to Joe Gambino’s Bakery, which continues to make this beloved cake today.

Variations on the Classic Doberge Cake Recipe

While chocolate and lemon are traditional flavors, you can experiment with your Doberge Cake Recipe. Try caramel, strawberry, or even coffee flavors. Some bakers create “half and half” cakes, with chocolate on one side and lemon on the other.

Why You’ll Love This Doberge Cake Recipe

This Doberge Cake Recipe is a showstopper. Its multiple layers offer a perfect balance of flavors and textures. The combination of moist cake, creamy pudding, smooth buttercream, and rich ganache creates a dessert that’s both impressive and delicious.

Tips For Perfecting Your Doberge Cake Recipe

Master your Doberge Cake Recipe with these expert tips. Follow these suggestions to create a stunning and delicious cake that will impress your guests:

• Use a kitchen scale to ensure even cake layers
• Chill the cake between steps for easier assembly
• Make the pudding a day ahead for better flavor and texture
• Use a serrated knife for clean, even cuts when serving
• Allow ingredients to come to room temperature before starting

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Frequently Asked Questions

Can I make this Doberge Cake Recipe ahead of time?

Yes, you can prepare this cake 1-2 days in advance. Store it in the refrigerator, covered, until ready to serve.

How should I store leftover Doberge Cake?

Store leftover cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.

Can I freeze Doberge Cake?

Yes, you can freeze Doberge Cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.

What’s the best way to slice a Doberge Cake?

Use a long, serrated knife and wipe it clean between cuts. Dip the knife in hot water for cleaner slices.

Can I use a different frosting for my Doberge Cake?

Absolutely! While buttercream is traditional, you can experiment with cream cheese frosting or chocolate ganache.